This is not the general big pork, it is the plum plum meat, which is commonly known as pork neck meat. Of course, the pork is more natural, the better the taste, the knife is cut, the gravy is flowing, wow, delicious. Yeah When I finished it, there was a bit of a crisp mouth on the surface. I bite it down, but I can’t do it. Ok, I admit that I am a carnivorous animal.
Use a masher to beat the ginger and garlic into a puree, add black pepper and oyster sauce, and mix thoroughly into a marinade.
Drain the surface of the hog with kitchen paper towel
Apply a little olive oil to the surface of the pork chop, spread the marinade of practice 1 evenly on both sides, and finally sprinkle with a little sea salt and marinate in the refrigerator for 20 minutes.
It is very important to heat the cast iron frying pan. The pot must be hot enough.rThis is my pot, the relative insulation of cast iron, it is difficult to lock with the common frying pan gravy.
Do not put oil in the pot, directly put in the marinated pork chop, fry each side for 2 minutes (5 minutes cooked), if you are used to fully cooked, add 1 minute to each side.
Use a grainy pot, look at the branding after the frying, and appetite. Don’t turn over when you fry, wait for the time to fry, then the gravy will flow off when you turn over, and the meat is cooked. Will not stick to the bottom of the pot The cast iron pot is very warm, and after the fire is turned off, you can also bake a few slices of garlic and as a side dish. I am a rice control, and it is also excellent to use the gravy bibimbap that is cut out when eating pork chop.